Strawberry Bread

Ingredients

2 (10oz) pkg. frozen strawberries
4 eggs
1 1/4 C vegetable oil
3 C flour, divided
1 tsp baking soda
3/4 tsp salt
1 Tbsp cinnamon
2 C sugar
1 C chopped pecans

Directions
1. Preheat oven to 350 degrees. Grease 2 – 9×5 or 3 – 8×4 loaf pans.
2. Put undrained strawberries into a large bowl; add egg and oil and beat with a fork to mix. Stir in 2 1/2 C flour, baking soda, salt, cinnamon and sugar. Mix pecans with the remaining flour. Stir into strawberry mixture and beat to mix thoroughly.
3. Pour batter into prepared pans. Bake for 50-60 minutes or until toothpick inserted into the center comes out clean.

Banana Bread – 3 Loaves

Ingredients

1 C butter or Crisco
2 C sugar
5 1/4 C flour
1 tsp salt
3/4 tsp baking soda
6 tsp baking powder
6 eggs
3 C bananas, mashed
1 C walnuts, optional. Or you can use 2 tsp walnut flavoring

Directions
1. Preheat oven to 350 degrees
2. Cream butter and sugar. Add eggs, mixing well.
3. Whisk flour, salt, baking soda and baking powder. Add to the creamed mixture alternating with the mashed bananas. Fold in walnuts, if using.
4. Grease 3 loaf pans. Bake for 45 minutes.

Dill Cottage Cheese Bread

Ingredients

1 pkg active dry yeast
1/4 C warm water
1 C cream-style cottage cheese
1/4 C shortening
2 Tbsp. sugar
1 Tbsp. minced onion
2 tsp. dill seed
1 tsp salt
1/4 tsp baking soda
1 egg well-beaten
2 1/4 – 2 1/2 C all-purpose flour
melted butter
dill seed

Directions
1. Soften yeast in the warm water.
2. In a saucepan, heat cottage cheese to lukewarm. Stir in shortening, sugar, onion, onion, dill seed, salt, baking soda and softened yeast.
3. Beat in egg. Add flour, 1 C at a time, stirring to make a soft dough. Knead on lightly floured surface till smooth and elastic.
4. Place in a greased bow, turning to coat. Cover and let rise in a warm place for 1 hour, Punch down; cover and let rest for 10 minutes.
5. Shape into a loaf and place into a greased 9x5x3 loaf pan. Cover and let rise until almost double, 35-40 minutes.
6. Bake at 350 degrees for 40 minutes. Remove from pan; brush with melted butter. Sprinkle with additional dill seed. Makes 1 loaf.

Persimmon Pudding 6

A smaller portion for a smaller gathering.

Ingredients

1 egg
1 C persimmon pulp
1/2 can of sweetened condensed milk
1 tsp vanilla
1 Tbsp melted butter
1 C sugar
1 C flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Directions
1. Preheat oven to 300 degrees. Butter a 1 1/2 quart casserole dish.
2. In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine flour, sugar, baking soda, salt and cinnamon; whisk into the persimmon mixture until well blended. Pour into the prepared baking dish.
3. Bake for 1 hour or until the pudding is set and the top is lightly browned.

Persimmon Pudding 5

Ingredients

1 pint persimmon pulp
2 C sugar
2 eggs beaten
1 3/4 C flour
2 tsp baking powder
1 tsp soda
1 C half-n-half
1 C buttermilk
1/3 C melted butter
dash cinnamon

Directions
1. Preheat oven to 325 degrees.
2. In a large bowl stir pulp, sugar and eggs. In another bowl, combine flour and baking soda; in a 3rd bowl mix cream, buttermilk and baking soda. Add the flour mixture to the persimmon mixture alternately with the cream mixture, mixing well.
3. Use a pastry brush to coat a 9×13 pan with the melted butter, stir the rest of the butter, Stir in the cinnamon and mix well,
4. Bake for 30 minutes.

Persimmon Pudding 4

Ingredients
2 C flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
2 C persimmon pulp
1 1/2 C sugar, divided
2 eggs
2 C buttermilk
1/4 C cream, half-n-half or evaporated milk
1/2 stick butter

Directions
1. Preheat oven to 300 degrees.
2. In a bowl mix flour, 1/2 C sugar, salt, soda, baking powder and cinnamon.
3. In a large bowl, combine pulp, 1 C sugar, and eggs, beat together, then add alternately the flour mixture and buttermilk. Last add the cream.
4. Melt the butter in a 9×13 pan; add most of it to the batter, leaving a little in the pan
5. Pour the batter into the pan and bake for 1 hour or until toothpick inserted comes out clean.

Persimmon Pudding 3

Kathy’s Aunt Frances

Ingredients
2 C persimmon pulp
1/2 C water
2 eggs
2 C milk
2 C flour
2 C sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp. cinnamon
1 tsp. ginger
2 Tbsp. butter, melted

Direction
1. Preheat oven to 350 degrees. Grease 9×13 pan.
2. In a large bowl combine persimmon, water, eggs and milk. Mix well.
3. In a separate bowl, combine dry ingredients. Stir into wet ingredients and mix will. Add melted butter,
4. Pour into prepared pan. Bake for 1 hour.

Persimmon Pudding 2

Mary Jane Hutchinson

Ingredients
2 C persimmon pulp
2 eggs
1 1/4 C sugar
2 1/2 C rich milk or half-n-half
1 1/2 C flour, (more if persimmon is really juicy)
1 tsp baking powder
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 C melted butter

Directions
1. Preheat oven to 325 degrees. Grease a 9×13 pan.
2. Combine persimmon pulp, eggs and milk in a large bowl. Mix well.
3. In a separate bowl, mix dry ingredients. Blend into the wet ingredients, beating well. Mix in melted butter.
4. Pour into prepared pan. Bake for 1 hour.

Persimmon Pudding 1

Aletha (Johnson) Hutchinson

Ingredients
2 C persimmon pulp
2 C sugar
2 eggs
S C sour milk
1 tsp lemon flavoring
2 C flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp ginger
2 Tbsp. butter, melted

Direction
1. Preheat oven to 325 degrees. Grease a 9×13 pan.
2. Combine persimmon pulp, eggs, milk and lemon flavoring in a large bowl. Mix well.
3. In a separate bowl, combine dry ingredients. Mix well. Add to wet ingredients and beat well. Add melted butter.
4. Pour into prepared pan. Bake for 1 hour and 15 minutes.

Old Fashioned Bread Pudding with Buttered Rum Sauce

Ingredients
1 loaf soft French bread, torn into small bread pieces
2 1/2 C half-n-half, divided
2 C milk
3 eggs, lightly beaten
3 C sugar, divided
3/4 C pecans
3/4 C golden raisins
1 Tbsp. plus 1 tsp vanilla
1 1/2 tsp cinnamon
3/4 C butter, divided
2 Tbsp. rum

Ingredients
1. Preheat oven to 325 degrees
2. Place bread pieces in a large bowl and add 2 C half-n-half and all the milk. let sit for 10 minutes
3. Stir mixture well then add eggs, 2 C sugar, pecan, raisins, vanilla and cinnamon.
4. Melt 1/4 C butter in a 9×13 pan. Tilt pan to coat evenly. Spoon bread mixture into pan. Bake uncovered for 55-60 minutes, or until pudding is firm. Remove from oven and cool.
4. For sauce, combine remaining 1/2 C butter, 1 C sugar and 1/2 C half-n-half in a heavy saucepan over medium heat. Cook, stirring until sugar dissolves. Bring to a boil and reduce heat. Allow to simmer for 5 minutes, then remove from heat and col. Add rum and stir.
5. To serve, cut pudding into squares and spoon buttered rum sauce over each serving.